But it’s mоrе thаn juѕt fіndіng the right fооdѕ. Mісhеlе Bellantoni, оf thе Johns Hорkіnѕ University Sсhооl оf Mеdісіnе, роіntѕ out that уоu nееd tо еаt them in thе rіght аmоuntѕ, too, and exercise as well for optimal health, since many times with have problems with our health like infection or hearing problems, although you can visit Tinnitus 911 – Buy Tinnitus 911 Online to find a solution for the last one.

So, after deciding a while back that I wasn’t as interested in covering food news here anymore, I promptly got wrapped up in my other projects and left this poor old blog to rot. Which is a shame, because I really do still love to write, and I do still cook some nice stuff at home occasionally.

arfoodjobs.com, now three years in, is doing well. If you’re in the “business,” holla. We’ve even done a test run of a workforce training program, kind of a pre-culinary-school sort of thing, with great success. And to get some writing out, I’m also a new “Expert Columnist” (ha!) for Foodable, an online industry publication for foodservice folk. It’s quite the honor.

Meanwhile, all my old health issues continue to come and go. I only bring it up because the original purpose of this blog was to help others who might be in the same boat, encouraging you to cook as much as you can. It really does help, since with this you can choose the diet you have, and even if you don’t know the best diet for you, you could always find the best diets at sites like tophealthjournal online.

The latest: Under the direction of a new (functional medicine, actual MD) doctor, I did TWO rounds of a 6-week or so elimination diet, with all kinds of supplements, probiotics, enzymes and the like. I cheated a bit on the first one so I felt that I should do it again. But with the assistance of prodiets.org and sites akin, it is not entirely difficult to maintain an incessant pace, and instill the habit of dieting properl, check out Purefit Keto review.

It’s basically paleo with rice allowed, I guess. I felt pretty darn good while on it, but as I’m tapering off of the supplements and reintroducing things, I’ve felt pretty bad. So I may be on some form of this for the long haul. Sigh. The food is good, but darn it, I want cake and cheese and eggs and all the things. I’m holding out for Easter this time around, then back on the wagon.

Let me know if you’ve tried a special diet (paleo, GAPS, FODMAP, etc.) to combat your health issues, and how successful you were in sticking to it. I’m wondering if I can manage this long-term, especially being in the food business.

I’ll try to write occasionally with a recipe or two from the new “lifestyle.” We’ll see if it’s permanent.

The Culinary Classic featured dishes with an “outer space” theme, including this lentil, scallop and polenta dish that was served to guests in tiny spheres.

This week, the Arkansas Hospitality Association held its annual Showcase & Convention event, which is a highlight of the year for many involved in all aspects of the hospitality industry.

But even for those outside of the industry, two events shine as a food lover’s dream: the Culinary Classic and the Iron Chef Arkansas competition.

The Culinary Classic, which was held Tuesday evening, is a ticketed event for public sampling. But before guests arrive, participating chefs send dishes anonymously to a panel of judges, who choose the best in appetizers, soups and salads, entrees, and desserts. This year’s winners are listed below. (Read a preview with more details about the Culinary Classic here, and see photos below.)

The next two days, the trade show floor buzzed with vendors of all kinds, but the foodies knew to head to the back of the room for the Iron Chef Arkansas stage. This live competition, much like the popular show Chopped, gives chefs a mystery ingredients basket in each round that must be used in the dishes. The chefs had 40 minutes per heat to create two plates—one for the judges, and another for winners of a silent auction held at the Culinary Classic. (Read more about Iron Chef Arkansas and the winner here on our sister site, arfoodjobs.com.)

Over four heats on Wednesday and two semi-final heats on Thursday, the original panel of eight Arkansas chefs boiled down to the last two: Casey Copeland of SO Restaurant in Little Rock and Justus Moll of River Grille Steakhouse in Bentonville. Moll took the win with his final dish.

GIVEAWAY: Share this post and comment below by noon on Monday, Sept. 12 with why you’d like to attend this year’s Culinary Classic. We’ll choose one comment to receive two complimentary tickets to the event, a $90 value. UPDATE: Kim H. won the tickets and will be attending the Culinary Classic! Congrats and have a great time!

Diners looking for a taste of Arkansas’ best need look no further than this Tuesday’s Culinary Classic, a competition and tasting event hosted by the Arkansas Hospitality Association. Tickets are $45, a bargain for the opportunity to sample the work of Arkansas’ finest established and up-and-coming chefs.

Guests at the Culinary Classic enjoy small plates from each of the participating chefs, beer and wine tastings, and admission to the after party at the lobby bar of the adjacent Little Rock Marriott Hotel. The tasting plates are small portions of the dishes each chef submitted to a panel of judges earlier in the evening, competing for cash prizes in the areas of appetizer, soup/salad, entree and dessert.

During the public event, guests may also vote for their favorite dish; the People’s Choice award is announced later that evening along with the formally judged dishes. The event also includes a silent auction in which guests can bid for hospitality-related items, from food gift cards to vacation stays. All funds raised go toward college scholarships for Arkansas hospitality students.

Sweetbreads and pork belly by Chef Arturo Solis of the Capital Hotel took top honors at the 2014 AHA Culinary Classic.

I’ve held for years that this is Little Rock’s best food event, showcasing some of the best talent the state has ago offer. And because they are competing for cash prizes (and respect from their professional colleagues), the chefs bring out their best dishes, often researching and practicing them for weeks beforehand.

UPDATE: Chef Donnie Ferneau of The 1836 Club has won Diamond Chef Arkansas 2016.

Tonight is a celebration of Arkansas’ culinary excellence at the annual Diamond Chef Arkansas competition, a fundraising event for the Pulaski Technical College Foundation, held at the college’s Culinary Arts and Hospitality Management Institute (CAHMI) in Little Rock.

This year’s competing chefs are CAHMI’s own Philippe Ducrot; Donnie Ferneau of The 1836 Club; Bonner Cameron of Bistro Catering & Gourmet Take Away; Angela Nix of The Quarter; Justin Patterson of Southern Gourmasian; and Jason Knapp of Sysco.

In previous years, the competition preliminaries were held at a separate location (once the Peabody Hotel lobby, and later the new CAHMI facility) and the finals were a formal event at Statehouse Convention Center some months later. This year, the combined event takes place in one night, with activities across the entire CAHMI facility.

While chefs compete in several rounds within the Gold Competition Lab, with its several video-ready cooking galleys, guests wander the facility for student-made hors d’oeuvres, desserts, and even house-brewed beers and root beer. To add some fun, guests are competing in a fitted-sheet folding competition in the hospitality training area, learning knife skills from students in the Community Education Kitchen, and sampling speciality beverages created in honor of each of the six competing chefs.

Eliminated as of 7:50 p.m.:

Bonner Cameron
Justin Patterson
Philippe Ducrot
Angela Nix

Competing in the Finals:

Donnie Ferneau
Jason Knapp

Final round, part 1 dish by Donnie Ferneau

Final round, part 1 dish by Jason Knapp

Final round, part 2 dish by Donnie Ferneau

Final round, part 2 dish by Jason Knapp

After two rounds of final dishes, Donnie Ferneau was declared the winner.

Every year, Arkansas’ top culinary and hospitality management high school students come to Pulaski Tech to demonstrate their talents. The winning teams (one in culinary and one in hospitality management) get to attend the national ProStart competition to represent the state.

Today the culinary portion of the competition is taking place at Pulaski Tech’s Culinary Arts and Hospitality Management Institute.

Final winning plate by Chef Casey Copeland of SO Restaurant & Bar in Little Rock.

Iron Chef Arkansas! One of the coolest competitions all year. It’s time for some food photos and feats of culinary strength. If you’re unfamiliar, this competition takes place on the floor of the annual Arkansas Hospitality Association Vendor Showcase and Convention. Eight chefs of AHA member restaurants, clubs or catering operations from across the state are invited to compete. Through 40-minute heats over two days, the chefs must use the ingredients of a mystery basket and show their skills and creativity….

At somewhat the last moment, I have decided that I’d rather not slog my laptop into the formal venue tonight at Statehouse Convention Center during the Diamond Chef Arkansas competition benefiting Pulaski Technical College.

However! I hope you will follow along on Twitter, as I will be furiously tweeting each round of action on the stage and each course of the lovely meal I’m sure they have in store for us.

In case you missed it, tonight’s event is the final battle between last year’s champion, Marc Guizol of the Capital Hotel, and this year’s winner of the preliminary competition, Justin Patterson of the Southern Gourmasian. Oh, how I wish I could be a judge tonight and taste the dishes they put out!

I do plan on taking copious photos of those dishes, so check on Twitter and later tonight on the blog for all the goods.

Of course, I had absolutely no intention of attending the festival that year, which began the day before our nuptials. A girl can’t be bothered when she’s got to rest up, get her hair done and spend the rest of the day at the church-house getting ready to marry her best bud. Then, we’d be off to our honeymoon; no time for a stop-off….